Spanish rice, often called arroz rojo in Mexico, is long-grain rice cooked with tomato, onion, garlic, and broth until tender and warmly colored. Families and regions make it in different ways; this stovetop version builds flavor by toasting the rice first, then simmering it covered so the grains stay separate and fluffy.
Ingredients
- 1 1/2 cups (285 g) long-grain white rice
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower oil
- 1/3 cup (50 g) finely chopped yellow or white onion
- 2 medium ripe tomatoes (about 300 g), blended into 1 cup (240 ml) puree
- 2 garlic cloves (about 6 g), finely minced
- 1 1/2 cups (360 ml) low-sodium chicken broth or vegetable broth
- 3/4 teaspoon (4.5 g) fine salt, or less if the broth is salted
- 1/8 teaspoon (0.3 g) ground black pepper
- 2 tablespoons (about 6 g) chopped fresh cilantro, for serving (optional)
Instructions
- Rinse and prepare the rice. Put the rice in a fine-mesh sieve and rinse under cool running water, stirring it with your fingers, until the water runs mostly clear. Drain it very well, then pat the surface dry with a clean towel. Rinsing removes some surface starch, while draining and drying help the rice toast instead of steaming in the oil. Measure the remaining ingredients before you begin cooking.
- Blend the tomatoes. Cut the tomatoes into quarters and blend until smooth, scraping down the sides as needed. Measure 1 cup (240 ml) of puree for the recipe. If your tomatoes yield a little more, set the extra aside for another use rather than adding it all; too much liquid can make the rice soft. If they yield slightly less, add a little broth to bring the puree to 1 cup.
- Toast the rice. Heat the oil in a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the drained rice and stir frequently for about 6 minutes. It should become lightly golden in places and smell nutty, but should not turn dark brown. Keep the rice moving so the grains toast evenly and do not scorch on the bottom.
- Cook the aromatics. Add the chopped onion and cook for about 2 minutes, stirring, until it begins to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. Garlic burns quickly, so add the tomato puree soon after it is fragrant rather than leaving it in the hot pan.
- Add the liquid and seasonings. Pour in the measured tomato puree and broth. Add the salt and pepper, then stir gently to distribute the liquid and loosen any rice at the bottom of the pan. Bring the mixture to a boil over medium-high heat. This should take about 2 minutes, depending on your pan and burner.
- Simmer covered. As soon as the liquid boils, stir once, cover the pan, and turn the heat to low. Simmer for 18 minutes without lifting the lid or stirring. The low, steady heat lets the rice absorb the tomato broth; repeatedly opening the pan releases steam and can leave the grains unevenly cooked. If your burner runs hot, use the smallest burner to maintain a gentle simmer.
- Rest and fluff. Turn off the heat and leave the pan covered for 10 minutes. This resting time finishes the rice gently and allows moisture to settle through the grains. Remove the lid, fluff from the edges toward the center with a fork, and taste. Adjust the salt if needed, then scatter over cilantro if you like. Serve hot.
Tips
- Let the rice toast, but not burn. The lightly golden color and nutty aroma are signs that it is ready for the onion. If the grains brown rapidly, lower the heat. Scorched rice can give the whole pot a bitter taste, so keep stirring and pay attention during this step.
- Use the right pan and lid. A medium, heavy-bottomed saucepan distributes heat more evenly than a thin pot. The lid should fit snugly to hold in steam. If the lid has a loose fit, place a clean kitchen towel over the top of the pot before setting on the lid, keeping the towel well away from the burner and flame.
- Choose broth with its salt level in mind. Low-sodium broth gives you more control over seasoning. If using regular broth, start with 1/4 teaspoon salt instead of 3/4 teaspoon, then taste after cooking. Vegetable broth works well for a meat-free side; it may give the rice a slightly different, more herbal flavor than chicken broth.
- Resist the urge to stir while it cooks. Stirring after the lid goes on can break grains and release starch, making the finished rice stickier. If the rice seems a little firm after the 18-minute simmer, cover it again and cook on low for 2 to 3 minutes before giving it the full 10-minute rest.
Serving Suggestions
Serve arroz rojo warm as a side with beans, enchiladas, tacos, quesadillas, grilled vegetables, or roasted chicken. Its tomato flavor is savory rather than strongly spicy, so it fits easily alongside dishes with a hotter salsa. For a simple plate, pair it with refried or whole beans, warm tortillas, and sliced avocado. A squeeze of lime at the table is optional; add it to individual servings so everyone can choose.
For a more substantial meal, serve the rice beneath cooked chicken, pork, or vegetables, or spoon it into a bowl with beans and a crisp salad. Keep toppings separate until serving so the rice remains fluffy. If serving it as part of a buffet, use a warm covered dish and replenish it from the kitchen rather than leaving the whole batch out for an extended period.
Variations
Make it with a mild chile. For a gentle, fresh flavor, blend one small, seeded jalapeño with the tomatoes. Removing the seeds and inner ribs keeps the heat restrained, though chile heat varies. For a deeper roasted note, use a roasted poblano instead; it changes the color and adds a mild, earthy flavor rather than making the rice particularly hot.
Add vegetables. Stir in 1/2 cup (70 g) thawed peas and diced carrots after the rice has simmered for about 15 minutes, then cover again for the remaining 3 minutes and the rest. Small, evenly cut pieces work best. Frozen vegetables can release moisture, so avoid adding a large amount or the rice may turn softer than intended.
Use cumin sparingly, if you enjoy it. Some home cooks season arroz rojo with cumin and others leave it out. If you want that warmer flavor, stir in 1/4 teaspoon (about 0.5 g) ground cumin with the garlic. It is an optional variation, not a requirement for Mexican-style rice. A pinch of ground coriander is another possible accent, though it will make the flavor less traditional in some households.
Choose a different rice with care. Long-grain white rice gives the most reliable separate grains in this recipe. Brown rice needs substantially more liquid and a longer cooking time, so it is not a direct swap; follow the package directions and adjust the tomato liquid rather than expecting the same timing. Short-grain rice tends to be more cohesive and can produce a stickier result.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in a shallow, airtight container so they cool evenly. Cooked rice keeps for 3 to 4 days in the refrigerator. Do not leave it at room temperature for a long time, and discard rice that has been left out longer than 2 hours. For longer storage, freeze portions in airtight freezer-safe containers; thaw in the refrigerator and use within a few months for best texture.
Reheat only the portion you plan to eat. Add a tablespoon of water per cup of rice, cover, and warm in the microwave, stirring once halfway through, or reheat in a covered saucepan over low heat with a splash of water. Heat leftovers to 165°F (74°C), as recommended by USDA FSIS, and check the center with a food thermometer. The grains may be a little softer after reheating, but a fork-fluff and fresh cilantro can brighten the serving.
Frequently Asked Questions
Is Spanish rice actually from Spain?
In many US recipes, “Spanish rice” refers to Mexican-style tomato rice, commonly called arroz rojo in Mexico. The name is widely used in the United States, but it does not mean the dish is a standard Spanish rice preparation. There are many family and regional approaches to Mexican rice, so ingredients and seasoning vary.
Why is my Spanish rice mushy?
Common causes include too much liquid, a loose-fitting lid, stirring during the covered simmer, or using rice that was not drained well after rinsing. Measure the tomato puree rather than pouring in all the blended tomatoes, keep the lid closed, and let the pan rest covered before fluffing. Also check that the heat is low enough for a gentle simmer.
Can I make this recipe without blending fresh tomatoes?
Yes. Use 1 cup (240 ml) plain tomato puree or passata in place of the blended fresh tomatoes. The flavor will be a little smoother and less fresh, but the measured liquid remains the same. Avoid seasoned pasta sauce, which can add extra herbs, salt, or sugar that change the intended flavor.
Can I make the rice ahead?
Yes. Cook it fully, spread it in a shallow container to help it cool, and refrigerate it within 2 hours. Keep it covered and reheat within 3 to 4 days. For the best texture, fluff it after cooking and again after reheating; add a small splash of water if the chilled grains seem dry.
Can I double the recipe?
You can double the ingredients, but use a wide, heavy pot with enough room for the rice and liquid to simmer without crowding. The rice may take longer to return to a boil, while the covered simmer time is usually similar once a gentle simmer is established. Check that the center is tender after the stated time; if needed, cover and cook in short 2-minute increments, then rest for 10 minutes.
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